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Blackberry Jelly

A sweet preserve made by boiling blackberry juice with sugar and wine, then thickening into jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Blackberry Jelly

Why it works: Blackberry and wine work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 83 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Blackberry Jelly

Ingredients

Directions

  1. Boil the blackberry juice for a few moments.

  2. Strain the juice and add 1 pound of sugar.

  3. Boil until it thickens into a jelly.

  4. In a separate bowl, mix 1 pint of wine with 1 ounce of ice sugar and spices to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Blackberry + winetop 12% of all pairs
    Smell alikemoderate
    Cooked together83 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Blackberry + sugartop 21% of all pairs
    Smell alikelow
    Cooked together1,033 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Sugar + winetop 31% of all pairs
    Smell alikelow
    Cooked together9,581 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Blackberry juice
Provides the main fruit flavour and colour, and the liquid that is reduced to a jelly.
Sugar
Sweetens the jelly and helps it set as the juice thickens.
Wine
Adds acidity and aroma to the finished jelly.

The step that matters

Boil until it thickens into a jelly. Boiling evaporates water so the sugar and fruit concentrate. Too little boiling leaves the jelly runny, while too much makes it stiff and hard once cooled.

Swap the blackberry

How well each one fits the dish's main ingredients (sugar, wine):

  1. Vanillafits better
  2. Applefits better
  3. Grapefits better
  4. Blackberrythe original

Fit is the average pairing score against sugar, wine. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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